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+ servings
Mareca

Balsamic Steak Gorgonzola Salad with Grilled Corn Delights!

A delicious and hearty salad featuring grilled ribeye steak, Gorgonzola cheese, and fresh vegetables, all drizzled with balsamic vinaigrette.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 350

Ingredients
  

  • 2 ribeye steaks about 1 pound total
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 4 cups mixed salad greens such as arugula, spinach, and romaine
  • 1 cup cherry tomatoes halved
  • 1 cup corn kernels fresh or frozen
  • 1/2 cup crumbled Gorgonzola cheese
  • 1/4 cup balsamic vinaigrette
  • 1/4 cup red onion thinly sliced

Method
 

  1. Preheat your grill or grill pan over medium-high heat. Brush the steaks with olive oil and season generously with salt and pepper.
  2. Grill the steaks for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Remove from the grill and let them rest for 5 minutes before slicing.
  3. While the steaks are resting, grill the corn until slightly charred, about 5-7 minutes. If using frozen corn, sauté it in a skillet over medium heat until heated through.
  4. In a large bowl, combine the mixed salad greens, cherry tomatoes, grilled corn, and red onion. Toss gently to mix.
  5. Slice the rested steaks thinly against the grain and arrange them on top of the salad.
  6. Sprinkle the Gorgonzola cheese over the salad and drizzle with balsamic vinaigrette. Toss lightly to combine before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 28gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 10gCholesterol: 80mgSodium: 600mgFiber: 2gSugar: 3g

Notes

  • For a spicier kick, add sliced jalapeños to the salad.
  • You can also substitute the Gorgonzola with feta cheese for a different flavor profile.
  • If you prefer a vegetarian option, replace the steak with grilled portobello mushrooms.

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